The Spanish way of having eggs is substantial and hearty, spelt vibrant capsicums, potatoes, dairy, and condiments. Looks so appealing, you will wish to have this everyday.

FRITTATA

Components

4 eggs
Salt to taste
1/4 cup + 2 tbsps parmesan cheese powder
3/4 cup milk
1 tsp Dijon mustard paste
5-6 button mushrooms
1 tbsp olive oil + for drizzling
2-3 tablespoons butter
1 medium onion, sliced
1 medium red capsicum, sliced
1 medium yellow capsicum, sliced
2 medium potatoes, boiled, peeled and cut into sliced
4-5 cherry tomatoes, cut in half
6-8 infant spinach
Salt to taste
Crushed black peppercorns to taste
50 grams processed cheese
Microgreens for garnish

Approach

1. Preheat the oven at 180 ° C.
2. Break the eggs in a big bowl, add salt, 1/4 cup parmesan cheese, milk, Dijon mustard and whisk till well integrated.
3. Slice the button mushrooms.
4. Heat olive oil and 1 tablespoon butter in a cast iron pan, add onion, red capsicum, yellow capsicum, sliced mushrooms and sauté for 2-3 minutes on medium heat.
5. Add potatoes, cherry tomatoes, tear the spinach leaves and add into the pan. Mix well and prepare for 1-2 minutes.
6. Add salt, crushed black peppercorns and sauté for 1 minute.
7. Add the eggs mix into the pan and gently mix in the centre. Prepare for 2-3 minutes on medium heat.
8. Grate the cheese on top, spray parmesan cheese and include staying butter on the sides. Place the pan in the preheated oven and bake for 10-15 minutes or till done.
9. Take the pan out of the oven and cut into wedges. Garnish with micro greens, drizzle olive oil and serve hot.

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